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Grandma's Meringues

Ingredients

• 2 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• Pinch of finely ground sea salt
• 1/2 cup confectioners'-style erythritol
• 1/2 teaspoon vanilla extract
• 24 fresh strawberries, sliced
• 3/4 cup coconut cream
• 12 fresh mint leaves

Directions

1. Preheat the oven to 225 F.
2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
3. Place the egg whites, cream of tartar, and salt in a bowl.
4. Make sure that the bowl does not have any oil residue in it.
5. Using a handheld electric mixer or stand mixer, mix on low speed until the mixture becomes foamy.
6. Once foamy, increase the speed to high.
7. Slowly add the erythritol, 1 tablespoon at a time, mixing all the while.
8. Add a tablespoon every 20 seconds.
9. Keep beating until the mixture is shiny and thick and peaks have formed; it should be nearly doubled in volume.
10. Fold in the vanilla.
11. Using a large spoon, dollop the meringue mixture onto the lined baking sheet, making a total of 12 meringues.
12. Bake for 1 hour.
13. After 1 hour, turn off the oven and keep the meringues in the cooling oven for another hour, then remove.
14. To serve, place 2 meringues on each plate.
15. Top each serving with 4 sliced strawberries, 2 tablespoons of coconut cream, and 2 mint leaves.

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